Related Experiment Video
Updated: Apr 27, 2026

Dispersion of Nanomaterials in Aqueous Media: Towards Protocol Optimization
Published on: December 25, 2017
Mesoscale models of dispersions stabilized by surfactants and colloids
R G M van der Sman1, M B J Meinders1
1Top Institute Food & Nutrition, Wageningen, The Netherlands; Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, The Netherlands.
Abstract:
In this paper we discuss and give an outlook on numerical models describing dispersions, stabilized by surfactants and colloidal particles. Examples of these dispersions are foams and emulsions. In particular, we focus on the potential of the diffuse interface models based on a free energy approach, which describe dispersions with the surface-active agent soluble in one of the bulk phases. The free energy approach renders thermodynamic consistent models with realistic sorption isotherms and adsorption kinetics. The free energy approach is attractive because of its ability to describe highly complex dispersions, such as emulsions stabilized by ionic surfactants, or surfactant mixtures and dispersions with surfactant micelles. We have classified existing numerical methods into classes, using either a Eulerian or a Lagrangian representation for fluid and for the surfactant/colloid. A Eulerian representation gives a more coarse-grained, mean field description of the surface-active agent, while a Lagrangian representation can deal with steric effects and larger complexity concerning geometry and (amphiphilic) wetting properties of colloids and surfactants. However, the similarity between the description of wetting properties of both Eulerian and Lagrangian models allows for the development of hybrid Eulerian/Lagrangian models having advantages of both representations.
Related Concept Videos
The Colloidal State
Colloids
Colloids and Suspensions
Colloidal precipitates
Coagulation
Theories of Dissolution: The Danckwerts' Model and Interfacial Barrier Model

